Divide large pots of food, such as soups or stews, and large cuts of meats, such as roasts or whole poultry, into small quantities for refrigeration to allow them to cool quickly and minimize time in the temperature “danger zone” between 40°F and 140°F.

Make sure to use separate cutting boards, plates, and knives for produce and for raw meat, poultry, seafood, and eggs.

Offer guests serving utensils and small plates to discourage them from eating directly from the bowls with dips and salsa.

6. Store and reheat leftovers the right way.

Divide leftovers into smaller portions or pieces, place in shallow containers, and refrigerate or freeze.

Leftover foods should be refrigerated at 40°F or below as soon as possible and within two hours of preparation. It’s OK to put hot foods directly into the refrigerator.

Refrigerate leftovers for three to four days at most. Freeze leftovers if you won’t be eating them sooner.

Leftovers should be reheated to at least 165°F before serving. This includes leftovers warmed up in the microwave.

A Recipe for Fresh Salsa—Remember to Refrigerate!

Serving salsa on game day? Try this winning recipe for fresh salsa that uses fresh garlic and fresh lime juice. Remember to refrigerate any home-made salsa until it’s time to serve. Nest the bowl in ice on the serving table or make sure you follow the two-hour rule.